Black Velvet Beans Food

BLACK BEANS

Steps:

• For the beans: Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)
• In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the chile powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.
• For the fixins: Serve in a bowl with sour cream, cilantro, lime wedges and diced bell peppers on the side.

BLACK VELVET CHOCOLATE CAKE RECIPE

Steps:

• NOTE: If you use a cocoa powder that is different than listed, your cake will not be as dark. You can supplement the color with 1 tsp of super black food coloring
• Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
• Grease three 8" cake pans with cake goop.
• Whisk together melted chocolate, cocoa powder, hot coffee, vanilla, and oil until combined (it will look lumpy). Then mix in the warm buttermilk and whisk until combined. Then set aside.
• Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes. Add the eggs 1 at a time, mixing in fully before adding the next egg.
• Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
• With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the chocolate mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. Return the mixer to low speed, beat until the batter looks like satin, about 15 seconds longer.
• Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula. Bake cakes until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.Transfer pans to a wire rack and let cool for 10 minutes. Invert cakes onto the rack and pop cakes out of pans. Cool completely before frosting.
• Cream your butter until smooth with the whisk attachment (by hand or in the stand mixer is fine)
• Add the vegetable shortening to the butter and cream until smooth
• While mixing on low, start adding in your powdered sugar one cup at a time until it's all combined with the butter mixture
• Add in your salt, vanilla and milk and whip on medium for 10-15 minutes until very light and fluffy
• If your frosting is too thick, you can add in 1-2 more Tablespoons of water or milk to thin it down to your desired consistency.
• You can now add in your desired food coloring if you prefer your frosting to be colored. I used electric pink, electric green and electric pink food coloring from americolor.com. Remember, the frosting color will deepen after 24 hours.

BLACK VELVET CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 3 (8- or 9-inch) round cake pans with shortening; lightly flour.
• In large bowl, mix flour, sugar, cocoa, baking soda and salt. In another large bowl, beat oil, buttermilk, eggs, food color, vinegar and vanilla with electric mixer on low speed just until blended. Gradually add flour mixture; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
• Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Brush off all loose crumbs from cake layers. Place 1 cake layer, rounded side down, on serving plate; spread with 1 cup frosting. Top with second cake layer, rounded side up. Spread with 1 cup frosting. Top with third cake layer. Spread very thin layer of frosting on side to seal in crumbs. Spread remaining frosting on side and top of cake. Cut licorice into pieces. Pile licorice on top of cake. Decorate bottom edge of cake with jelly beans.

BLACK VELVET BEANS

Steps:

• In a slow cooker on high heat, add beans and water.
• On a griddle on high heat, toast avocado leaves for a few seconds on each side, until aroma is released. Using fingers, crumble into bean pot, along with epazote.
• In a large frying pan on medium heat, sauté onions and bell peppers in oil until soft, about 10 minutes. Add garlic, chipotle, and cumin and sauté for 1 minute. Transfer mixture to bean pot. Cook beans on high for 4-6 hours or low 6-9 hours, or until skins are soft and insides are creamy. Add salt and cook, uncovered, for 20 minutes. Before serving, stir in sour orange juice and garnish with cilantro leaves.

BLACK VELVET ICE CREAM

Steps:

• In a food processor, puree the beans, egg yolks, white sugar and honey until smooth.
• Heat brown sugar, salt, evaporated milk and cocoa powder to a brisk simmer in a heavy medium saucepan.
• Remove from heat and slowly add 1 cup of this hot mixture into the food processor with the yolks, running the machine constantly, until blended.
• Scrape the processor mixture back into the saucepan and place over medium heat.
• Continue cooking, stirring constantly with a silicone spatula or wooden spoon, for 3 minutes - until mixture is thick.
• The mixture is ready when you can run your finger down back of a coated spoon and the line remains visible, and the mixture reads 175ºF on an "instant read" thermometer.
• Remove from the heat, add the chocolate and let stand 1 minute.
• Whisk until melted and smooth.
• Strain through a mesh strainer into a large metal bowl and set into a basin containing ice water.
• Stir custard frequently until it has cooled to room temperature.
• Remove from the ice bath and stir in the yogurt, liqueur and vanilla.
• Cover the surface of the mixture with plastic wrap and refrigerate for 2 hours.
• Using a metal whisk, beat the custard until a little air is incorporated into the mixture, then scrape into an ice cream maker and freeze according to manufacturer's instructions.
• Pack into a 1 1/2 quart container, cover and freeze for 2-4 hours.

YUCATAN BLACK BEAN DINNER

Steps:

• The Beans: Rinse the beans, then scoop them into a large (6-quart) pot (preferably a Dutch oven or Mexican earthenware olla) and add 2 quarts water.
• Bring to a boil, then reduce heat to medium-low and simmer, partially covered for 1 hour.
• The Pork: While the beans are cooking, sprinkle the pork liberally with salt.
• In a very large (12-inch) skillet, heat 1 tablespoon of the lard or oil over medium-high, and brown the pork on all sides in an uncrowded layer-it'll take about 10 minutes. (With a smaller skillet you'll have to brown the pork in 2 batches.)
• Remove the pork to a plate and set the pan aside.
• When the beans have cooked an hour, add the pork to the pot, along with more water, if necessary, so that everything is submerged.
• Partially cover the pot and continue simmering, until meat and beans are tender, about an hour more.
• The Tomato-Habanero Sauce: Return the pork-frying skillet to medium heat and drizzle in a little more lard or oil, if necessary, to coat the bottom.
• Add half of the sliced onion and fry until golden, about 7 minutes.
• In a blender, coarsely puree the tomatoes and the juices.
• Now, either cut a slit in the side of the habanero(s)-this will give you some habanero fruity flavor without much heat-or cut the habanero(s) in half.
• Add to the onions along with the tomato puree, then simmer, partially covered, stirring often for 10 minutes or so, until reduced to the consistency of a thick sauce (it shouldn't be dry).
• Taste and season with salt, usually 1 teaspoon.
• Finishing the beans: When the beans are tender, scrape half the tomato sauce into them, add a little more water to the pot, if necessary, to ensure that the pork and beans are nicely covered with liquid.
• Taste and season the beans with salt, usually about 1 ½ teaspoons.
• With a large spoon, carefully remove the pork from the beans and transfer it to an ovenproof dish, cover with foil and keep warm in a low oven.
• Pour the beans into a colander set over a large bowl, return the beans to the pot and measure 2 ½ cups of the broth into a saucepan to use for the rice.
• Return the remaining bean broth to the beans.
• There should still be enough broth to yield somewhat soupy beans; if not add more water.
• The rice: Add ½ teaspoon salt to the pan of bean broth and set over medium heat.
• In a medium-size (3-quart) saucepan, heat the remaining 2 tablespoons of the lard or oil over medium.
• Add the rice and remaining onion and cook, stirring regularly, until the rice turns from translucent to milky-white, about 5 minutes.
• Stir in the garlic and cook a minute longer, then pour in the hot bean broth.
• Stir once, scrape down any rice kernels clinging to the side of the pan, cover and cook over medium-low for about 15 minutes; uncover and check a grain of rice-it should be nearly cooked through.
• If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking.
• If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand for a few minutes more.
• Serving: When you're ready to serve, reheat the tomato sauce and remove the habanero chilies.
• Ladle the beans into six small bowls.
• Spoon the rice onto each of 6 large warm dinner plate and nestle the pork in the center.
• Spoon a little of the warm sauce onto one side of each plate.
• Onto the other side, arrange a few slices of avocado.
• Garnish with sprigs of cilantro.
• Serve right away, passing the lime wedges and chopped xnipec salsa, if you wish.
• •To make about a cup of xnipec salsa:.
• ½ small red onion, finely chopped.
• 1 tablespoons fresh lime or sour orange juice.
• 6 radishes, chopped into small dice or matchsticks.
• ½ fresh habanero chili, stemmed, seeded and finely chopped.
• A dozen or so large sprigs of cilantro, chopped.
• Salt, about ½ teaspoon.
• Scoop the onion into a strainer and rinse under cold water. Shake off as much water as possible, then transfer to a small bowl and stir in the juice. Add the remaining ingredients, season with salt, usually about ½ teaspoon, and it's ready.